Levantine cuisine

Levantine cuisine is the traditional cooking style of the Levant region.

This area was formerly known as Bilad al-Sham. The cuisine is famous for its meze spreads. Meze consists of many small hot and cold dishes served together.

People often eat these dishes with various types of bread. This style of eating is shared by many cultures in the region. It shares similarities with Egyptian, North African, and Ottoman cuisines. It is a way of life that emphasizes variety and sharing.

Many dishes are created through specific culinary processes.

For example, baba ghanoush is a dip made from baked and mashed eggplant. This is mixed with lemon, garlic, olive oil, and seasonings. Hummus is a thick paste made from ground chickpeas. It also uses olive oil, lemon, and garlic. Falafel involves making spiced mashed chickpea balls or fritters. These are then deep fried and often eaten in pita bread.

These steps transform simple ingredients into complex flavors.

There are many distinct types of dishes within the Levantine tradition. Mezes include salads like tabbouleh, which uses bulgur, parsley, onions, and tomatoes.

Another salad is fattoush, which contains chopped vegetables and toasted pita bread.

Some mezes are meat-based, such as kibbeh. Kibbeh is a dumpling made of ground lamb mixed with bulgur wheat or rice. There are also savory pastries like sambusac, which are triangular and fried in ghee. For breakfast, many enjoy manakish, which are pizza-like flatbreads.

These breads can be topped with meat or za'atar, a herb blend.

The history of this cuisine reaches back to ancient civilizations. These include the Arameans, Canaanites, Israelites, Phoenicians, Hittites, and Arabians.

These early groups developed complex agricultural systems. They grew the grains, legumes, fruits, and vegetables that remain staples today. Bread, olive oil, and wine have been integral since the beginning. Historical cookbooks have preserved these traditions for centuries. One such book is the 13th-century Kitab al-Wuslah ila l-habib from Aleppo. Another is Ustadh al-Tabbakhin by a 19th-century Lebanese author.

Dietary patterns in the Levant have changed over time. Studies show a significant shift between the 1960s and the 1990s. In the earlier era, diets were largely seasonal and plant-based. They contained low to moderate amounts of animal products. However, later studies describe a shift toward more processed foods. These modern diets include more animal products and refined carbohydrates. This change shows how even ancient traditions can evolve with time.

Regional variations exist across the different countries of the Levant.

For instance, Jordanian mansaf is a famous dish. It features lamb or chicken cooked in a sauce of fermented dried yogurt. This is served over rice. In Palestine, musakhan is a classic dish. It consists of roasted chicken with sumac, allspice, and saffron served on taboon bread. Lebanese writer Anissa Helou noted regional differences in flavor and fat content. She observed that Palestinian, Jordanian, and southern Syrian cuisines are higher in fat. They also tend to have more subdued flavors than other Levantine styles.

Preservation is a vital part of Levantine food culture. This practice is known as mouneh. It involves preparing seasonal foods for times of scarcity.

People use methods like pickling, fermentation, and drying. They also use brining in salt to preserve food. Some meats are traditionally preserved in fat. Specific examples include makdous, which are oil-cured miniature aubergines. There is also jameed, which is dried yogurt. These methods allow people to enjoy seasonal flavors all year long.

Sweets provide a final, flavorful end to many meals.

Knafeh is a popular dessert made with shredded filo and melted cheese. It is soaked in a sugary syrup. Another treat is halawet el jibn, a cheese dough from central Syria.

During the month of Ramadan, people often eat qatayef. These are sweet dumplings filled with cream or nuts. These desserts often use ingredients like semolina, rose water, and honey. They connect the meal to celebrations and religious traditions.